Most people I mention this recipe to say, “I didn’t know you could do lasagna in a slow-cooker.”
I’m not sure why the use of a slow cooker seems to be a somewhat mysterious and infrequent undertaking in the kitchen.
Just about anything you can assemble on the stovetop or bake in the oven can (with a few tweaks here and there) be prepared with a slow cooker. But that is just my humble opinion.
And that brings me to lasagna.
As slow cooker recipes go this is one of my favorites, but it's no substitute for the real thing. I make this adaptation when I am in the mood for lasagna, but don’t have the time to assemble and bake the oven version.
Slow Cooker Lasagna 1 pound Italian sausage 1 large onion, chopped 2 cloves garlic, minced 1 can (29 oz) crushed tomatoes 1 can (6 oz) tomato paste 1 teaspoon salt 1 teaspoon dried oregano 1 package (8 oz) no-cook lasagna noodles 4 cups (16 oz) shredded mozzarella cheese 1 (12 oz) container ricotta cheese ½ cup parmesan cheese 1 teaspoon dried basil
In a skillet, cook beef, onion, and garlic until meat is no longer pink; drain if necessary. Add the crushed tomatoes, tomato paste, salt, and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over the sauce (break the noodles up to fit in the slow cooker). Combine the ricotta cheese, parmesan cheese, and basil. Spoon a third of the mixture over the noodles; top that with a third of the mozzarella. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings.
Sandra’s Kitchen Notes:
I always sprinkle the top meat sauce layer with a bit of mozzarella.
I don’t really measure the mozzarella. I like cheese so I add it to suit my taste, but I'm sure it would be more than 4 cups if I took the time to measure it. :)
The no-cook noodles work well in the slow cooker. I would never use them in the oven version.